Turkey boletus ragout

Name: Turkey boletus ragout
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 bag (15 g) dried porcini; 2 Onions; 375 g Mushrooms; 800 g Turkey Breast; 4-5 Tbsp Oil; 2 TABLESPOONS Flour; 200 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 200 g Wild rice mixture; 1 Tomato; 2-3 stem(s) Oregano; 100 ml dry white wine; 1 pinch Sugar

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 bag (15 g) dried porcini
2 Onions
375 g Mushrooms
800 g Turkey Breast
4-5 Tbsp Oil
2 TABLESPOONS Flour
200 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
200 g Wild rice mixture
1 Tomato
2-3 stem(s) Oregano
100 ml dry white wine
1 pinch Sugar

Directions

1
Soak porcini mushrooms in 750 ml of warm water. Peel and finely dice onions. Clean, wash and halve the mushrooms as desired. Wash the meat, dab dry with kitchen paper and cut into cubes.
2
Heat the oil in a casserole, fry the meat in it over a high heat, turning it over. Add the onions and mushrooms and fry. Dust with flour, stir in and deglaze with porcini mushroom water and cream.
3
Season with salt and pepper. Bring to the boil and simmer over low heat for about 15 minutes, stirring several times. In the meantime, put rice in 400 ml boiling salted water, cover and simmer over low heat for about 20 minutes.
4
Clean, wash, seed and finely dice the tomato. Wash oregano, dab dry and pluck the leaves from the stalks. Stir wine into the ragout, add salt, pepper and sugar again.
5
Drain the rice. Serve the ragout in a terrine sprinkled with diced tomatoes and oregano. Serve with rice.